Broad bean and pea soup
frozen broad beans
38 g, fat trimmed, thinly sliced
1 medium, chopped
2 clove(s), chopped
frozen green peas
vegetable stock cube
2 individual, to make 1L (4 cups) liquid vegetable stock
fresh lemon rind
1 tbs, finely grated
1 x 3 second spray(s)
- Cook broad beans following packet instructions. Drain. Refresh under cold water and drain. Peel beans and discard skins.
- Meanwhile, lightly spray a large saucepan with oil and heat over medium-high heat. Cook bacon, stirring, for 5 minutes or until light golden. Remove from pan.
- Heat same pan over medium-high heat. Add broad beans, onion, garlic cloves, peas and stock and bring to the boil. Reduce heat and simmer, partially covered, for 5 minutes or until onion is tender. Using a stick blender, blend soup until smooth. Serve topped with bacon and lemon zest.